Ingredients:
245 gr grated zucchini
140 gr grated carrot
¾ cup vegetable oil (I use Rice Bran Oil)
¼ cup glycerine
12 drops liquid SweetLeaf Stevia
1 teaspoon of vanilla
3 eggs beaten
2 ½ cups gluten free flour (I use Orgran)
½ cup protein powder
1 teas bicarb soda
1 teas cinnamon
1 cup roughly chopped walnuts
1 cup raisins
Method:
Preheat oven to 160 Deg fan forced 180 non fan forced line a 13x23 cm loaf tin with baking paper.
Combine all dry ingredients in a large mixing bowl. Add fruit and nuts mix well.
In another bowl mix the vegetables together.
Combine eggs and all liquids in another bowl.
Place vegetables and liquids in large bowl with the dry ingredients. Mix well.
Place into prepared loaf tin and bake for approx 1 hour or till cooked.
Icing recipe
50 g s butter softened
100 g light cream cheese
2 teas grated orange rind
1/2 cup protein powder
1 tea vanilla
10 drops liquid Sweetleaf Stevia
Method:
Place all ingredients in a mixing bowl and cream till smooth. Spread over cake.
